]In a food processor, prepare the marinade with six tablespoons of olive oil, parsley, basil, lemon juice, garlic, one shallot, and black pepper. After processed, put the mixture in a glass bowl with the salmon; cover, and marinate in the refrigerator for about an hour.

Preheat oven to 400 degrees with the Himalayan salt block in the oven so that it gets hot slowly. Place the asparagus, two shallots, and red tomatoes in a baking dish and coat with two tablespoons of olive oil, Parmesan, and a little pepper. Put in the oven for 20–30 minutes or until soft. Put the fish and rosemary carefully on the hot salt block and cook for 7–10 min on each side. Serve and enjoy!